Chef De Partie – Pastry/Bakery

About the role

The Chef de Partie – Pastry/Bakery will be responsible for daily production, finishing and mise en place for breakfast, lunch and dinner buffets as well as à la carte service at One&Only Le Saint Géran. The role includes maintaining hygiene standards, ensuring proper labeling, and managing inventory according to FIFO principles.

Key responsibilities

• Prepare and execute pastry and bakery items for all service periods, ensuring quality and consistency.
• Maintain cleanliness of work surfaces, equipment and refrigeration units, adhering to HACCP standards.
• Check and label all stored foods with dates and product names, and verify quality of received goods.
• Manage production volumes based on occupancy and reservations to minimise waste and meet budgeted food cost.
• Communicate daily line‑up and production status with the pastry chef or sous‑chef.

Required profile

• Formal training in food production and hospitality.
• Self‑motivated with high energy and ability to work disciplined with subordinates.
• Customer‑focused attitude, cultural sensitivity and strong teamwork.
• Profit‑oriented mindset and respect for company assets.

Required skills

• Knowledge of HACCP food safety standards.
• Understanding of FIFO inventory management.